Roasted Vegetable Macaroni & Cheese Cups

Around here, we’re all about comfort food, and if you aren’t aware that macaroni and cheese is synonymous with comfort food… well, let me educate you.

Macaroni and cheese equals all that is good in this world. It’s a hug in a bowl, a bit of solace after a long day, and always easy and quick to prepare for even the most inexperienced cook. But there’s no better way to dress it up – or sneak in a good serving of veggies – than by topping it with a colorful, delicious medley of roasted broccoli and plump tomatoes!

These are so ridiculously easy, you won’t even believe it. And the quicker you can have this out of the oven and into your mouth, the better. Am I right?

Just boil some pasta – use whatever you like, but I’m an elbows devotee – then toss it with some Cheddar cheese, salt and pepper. No need to make a sauce. Press the mixture into your muffin pan molds, top with cut-up broccoli and tomatoes, and a little sprinkle of breadcrumbs, and voila! A quick snack for yourself or kids, an elegant party appetizer, or a simple yet stunning side dish.

You can also use small-diced asparagus, zucchini, carrots, peas, bell peppers, squash or any vegetable you like. Also, make these ahead of time for a party and refrigerate up to two days. Pop them in the oven again for 10 minutes, and they’ll be toasty warm and ready for serving!

I know you’ll enjoy making these and gobbling them up just as much as I did, so give them a try for yourself. Your comfort food craving tummy will thank you!

Directions:

Preheat the oven to 375 degrees F.

Spray 6 cups of a 12-cup muffin pan with cooking spray. Coat inside of each muffin cup with bread crumbs, reserving any excess.

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until al dente, stirring, 8- 10 minutes. Drain pasta, add back to pot, and stir in Cheddar cheese. Season with salt and pepper, to taste. Spoon pasta mixture into muffin cups, filling almost to the top and pressing gently to set. Top each cup with tomato and broccoli. Sprinkle a pinch of remaining bread crumbs on each.

Bake until golden brown, about 15 minutes. Let cool for at least 5 minutes and carefully unmold with a butter knife.

Enjoy!

* Tip: To blanch vegetables, bring a saucepan of salted water to a boil over high heat. Add the vegetables and cook for 1-2 minutes. Using a small strainer, remove the vegetables and immediately plunge into a bowl of iced water. Drain and use.

I am always on the hunt for more savory as well as healthier appetizers! Looks like I landed in the right place. Perfect for a snack or for entertaining. Love the vibrant colors and the individual servings. Saving this one-great post!

Georgia! This looks fabulous! I agree with you. To me…mac and cheese is one of the ultimate comfort foods! But I’m happy to sneak in a few veggies, too! I love how these cups get all crunchy brown on the top. And better yet…they are little portable cups of comfort! Definitely have this bookmarked! Hope you have a great week! : )

I didn’t grow up eating mac & cheese so I actually tried it in recent years as my kids love to eat. There are even fancy mac & cheese specialty restaurants in Bay Area too. I love your idea – this is wonderful food for kids play date and parties. I’m definitely trying this recipe!

Oh my gosh! These looks amazing! Your photography is fabulous. I’m subscribing now and I’ve gotta pick out something to make – which is NOT going to be easy. Glad you found me and I am thrilled to have found you!

Oh my goodness… these little “muffins” are too cute for words! I love a gooey, cheesy mac n’ cheese, and based on the gorgeous strings of melty cheese in the photo, this is definitely a winner (plus I can feel less guilty, because there’s healthy veggies in there… score!). This is totally going on the must-try list.

I love all kinds of mac and cheese, but I love the simple kinds the most. This is great that it’s so easy to make and I can use use all different kinds of veggies! Doesn’t hurt that they’re cute too :)

Georgia..very nice to meet you – speaking of gorgeous blogs, that is. I need to self-host soon aka put on my makeup l) These macaroni and cheese cups look so incredibly good, the veggies not only add nutrion and all that good stuff, but they turn them into little, colorful beauties. I will definitely try these. Stunning photos! Looking forward to reading through your blog and everything that comes after :)

Hi Anonymous – Not sure what you mean by “regular size servings,” could you clarify? These are made in a standard size muffin tins, not mini. If you mean to say you just want a full pot of mac & cheese, just roast the vegetables quickly and toss them in.

Has anyone tried freezing these? I love the idea of just pulling one out of the freezer and popping it in the microwave, but I’m curious to know how the tomatoes will hold up (obviously, I could omit but my 2 year old loves them).

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Welcome to The Comfort of Cooking. Simple, scrumptious comfort food recipes with a twist is what you’ll find here, some indulgent and some light, but always fresh and frugal. Thanks for visiting! (read more)